News for Restaurants in Washington DC July 2015 Archive

Reaching out to another segment of his fans, Mike Isabella is opening Pepita Cantina, a Mexican cantina that offers tacos, tortas and enchiladas. But the main focus of this dining experience is the exotic and often tropical drinks composed of rums, tequilas, mezcal, and the more familiar gins and vodkas. Beers include Mexican favorites --- Dos Equis, Negra Modelo and Corona Extra, among others --- plus there are a variety of Latin non-alcoholic beverages. Pepita Cantina, 4000 Wilson Blvd., Arlington, VA 22203, 703-312-0200.

Pennsylvania 6, located across from Franklin Park, will offer a regional American menu showcasing such dishes as a foie gras mousse with apple cider gelée; wild Burgundy snails; and lamb tenderloin roulade with Yukon Gold potato purée and arugula pesto. Its bar program will include classic cocktails such as the Grapes of Wrath, made from bourbon, grapefruit and brandied grapes. The restaurant’s high-end setting will evoke a modern supper club and bistro, with a dramatic 70-foot bar complete with Carrera marble and oak panels. Surrounding the bar will be a number of communal tables and a six-seat raw bar, plus booths and an elevated lounge. Pennsylvania 6, 1350 I St. NW, Washington, DC 20005, no phone.

The Royal brings to the LeDroit Park neighborhood casual food as well as a nighttime hot-spot with fresh fruit shaved ice cocktails and house-made vermouth on draft. The restaurant opens at 7 a.m. to offer breakfasts of high-end coffees and teas and typical morning fare, including freshly baked pastries and arepas stuffed with a fried egg. For the rest of the day, the menu focuses on heartier Latin treats, from empanadas to grilled squid and duck chicharron. Breakfast, Lunch & Dinner daily. The Royal, 501 Florida Ave. NW, Washington, DC 20001, 202-332-7777.

One of America’s oldest restaurants, Tadich Grill, will open a branch downtown in the former TenPenh location. The DC version will not be a replica of the original outpost in San Francisco, but it will continue its tradition of serving seafood and meats grilled over mesquite. Executive chef Wil Going will create new menus daily. Initially offering dinner service only from Monday to Saturday, the restaurant plans to eventually introduce lunch. Tadich Grill, 1001 Pennsylvania Ave. NW, Washington, DC 20004, 202-638-1849.

News
Bytes

Communal Brunch Now Open Newcomer to DC and the U Street Corridor, Provision No. 14 is all about shared dishes and interesting small plates. The restaurant has launched weekend brunch, at which patrons can indulge in fried chicken and funnel cakes, steak Benedict, and for the single diner, a biscuit stuffed with breakfast sausages and eggs. The chef has even introduced a braised suckling pig leg hung to dry and then deep-fried. Brunch guests can also sip on cocktails, including three variations of mimosas and two different Bloody Marys.

José Andrés Restaurant for the Big Apple Super Spanish chef José Andrés, who has been largely based in Washington, D.C., is bringing a version of his restaurant The Bazaar to New York City. The venture will be located in the Philippe Starck-designed SLS New York hotel (444 Park Ave.) and is scheduled to open in summer 2016. José Andrés, SLS New York, 444 Park Ave., New York, NY 10016, no phone.

The Source Undergoes FaceliftThe Source by Wolfgang Puck is closing for a quick redesign of its two-level space. When it reopens at the end of August, executive chef Scott Drewno is redesigning the menu, and it will include an emphasis on the Chinese hot-pot style of cooking. An open wok station and new seating will be among additions to the restaurant. Expect a roving tableside soup cart as well as the option to settle in at a hot-pot table where you can taste a series of self-cooked dishes. The Source by Wolfgang Puck, Newseum, 575 Pennsylvania Ave. NW, Washington, DC 20001, 202-637-6100.